Amazingly Tender Country Style Pork Ribs

I learned this method for cooking ribs when my hubby and I were early married.  It really is amazing.  It's become a favorite birthday meal with the guys!  If you are not a gluten-free person, just use regular flour instead of the "flour mixture" and corn meal.

Amazingly Tender Country Style Pork Ribs -- Gluten Free Version

Start with about 3 pounds of country style pork ribs.  I prefer the boneless kind, but whatever you can find will work.  I've even done this with pork steaks!

Season each rib with sea salt and Adobo seasoning.  Allow the meat to rest in the seasonings for a few minutes, then dredge each in a mixture of gluten free flour mixture and corn meal.  Place the "floured" ribs into a large, deep baking pan.  I use one that is about 18"x10"x3."  Once all of the ribs have been prepared, pour in enough water around the bases of the ribs to reach a depth of about 1/2."  If you like onions, at this point, top each rib with thinly sliced sweet onion.  Cover the pan well with aluminum foil and bake the ribs for 1 1/2 hours at 325F.  They can be baked up to 3 hours at 275F.  The longer they bake, the more tender they will be!

At this point, add whatever sauce you desire.  It can be a bottled barbecue sauce or one of the sauces here in my blog.

Honey Mustard Sauce
My favorite "barbecue sauce" at the moment is just a simple combination of equal parts dijon mustard and agave nectar for a "honey mustard" type effect.

Spread a thin layer of the desired sauce over the ribs and bake them an additional 30 to 45 minutes.  The sauce should set, but the ribs should not start to dry out.

The ribs are nice served alongside rice with the pan drippings served over the top of the rice.  Yum!

Enjoy :)

Really good deer (venison) burgers

Hey there,

Since we have an abundant supply of the ground deer (venison) meat, I thought I'd share a couple of recipes I came up with today.

The first venison burger recipe is the one I served to the guys.  It is not gluten or egg free, but can easily be made so.*  I used about 4# of the ground deer, 4 eggs*, 2 packets of onion soup mix, about 2 cups of bread crumbs/oats*, about 1/2 cup sour cream and 1/2 cup cooking oil.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  The favorite combination tonight with the burgers was pepper jack and jalapenos.  This made 16 burgers.  *To make this gluten free, use ground tortillas instead of the bread/oats or gluten free oats, but those are very pricey, (at least for me!)  Also, omit the eggs and use 1/4 cup ground flax plus 3/4 cup water or broth.

The second venison burger combination I did was gluten-free and egg-free, but it doesn't have to be.  I used 1# of ground deer meat, about 8 ounces of fresh mushrooms (about a cup, chopped), finely chopped, 2 tablespoons of ground flax seed meal**, 2/3 cup deer (beef) broth (or water), 1/3 cup olive oil, about 1/2 cup ground corn tortillas**, 1 tablespoon dried chopped onion, 1 1/2 teaspoons Adobo seasoning (or seasoning salt), 1 teaspoon or so of sea salt.  Mix the ingredients well and form them into patties on baking sheets that have been sprayed with cooking oil spray.  Freeze them until they are nearly solid (or completely frozen if for later use), then grill the burgers over medium high heat until just done.  Do not over cook.  This made 5 burgers.  **If you don't want them to be gluten and egg free, just replace the tortilla crumbs with bread crumbs or oats, and replace the flax with 2 eggs.  

Enjoy!

PS:  I thought of a couple of things this morning: If you don't like mushrooms, or don't have access to any, there are several other options that you could use. You could use some chopped spinach, fresh onions, shredded zucchini, shredded carrots or broccoli stem. The idea is to get moisture in there -- and yumminess, too :)

Gluten Free Waffles

These light and crispy waffles are gluten, egg, wheat and sugar free.  They made a delicious dessert, and I am going to try to use the leftovers as a basis for some sandwiches.  I'll update when I do!

Gluten Free Waffles
Makes about 6 - 8" waffles

In a mixing bowl combine

1 1/2 cups flour mix
1/2 cup tapioca flour
1 packet Knox gelatin
2 tablespoons ground flaxseed
4 teaspoons baking powder
1/4 teaspoon salt
2 packets Truvia sweetener

Combine then add all at once to the dry ingredients

1 cup milk (if dairy free use goat milk or rice milk or whatever "milk" is tolerated)
1 cup warm water
1/2 cup oil (or equal parts of applesauce and oil)
1/2 teaspoon vanilla

Stir the wet and dry ingredients together until the lumps are smaller than peas.  Allow the batter to rest while the waffle iron heats up.  Pour the desired amount of batter into a well-greased waffle iron -- I find cooking oil spray works best.  Bake the waffle until there is no longer any steam coming from the waffle iron and the waffle is crispy.  Carefully remove the waffle using a fork and spatula.  Repeat with remaining batches.

Southern-style Fried Chicken Gizzards and Hearts

I've made chicken gizzards and hearts for years now, but they seem to be getting tougher or I'm just getting older.  Not sure which!  Anyway, I figured if there was a way to make liver tender (see my Liver and Onions recipe in Extreme Lo-Carb Cuisine), then surely there's a way to make gizzard that way, too.  Here's my version of a Southern favorite.

Of course, it is gluten, wheat, egg, dairy and soy free...

Southern-style Fried Chicken Gizzards
Serves 4 as appetizers

In a large skillet with a lid, cover and cook over medium heat (simmer) for about 2 1/2 hours, adding more water if necessary

1 1/4 pounds chicken gizzards and hearts
1 large stalk celery, cut into chunks
1/2 medium sized sweet onion, sliced
1 teaspoon sea salt
Water to cover

As the water boils, foam and other impurities will come to the surface.  Skim those off and discard them.  Reserve broth for later use in this recipe and other uses, as well.

When the gizzards are tender, remove them to a bowl.  Add 1/3 cup of the cooking broth and season them with

1 1/2 teaspoons sea salt
1/2 teaspoon lemon pepper
1 teaspoon Adobo seasoning
1 teaspoon Italian seasonings (herb blend)
1 teaspoon garlic granules

Allow them to cool, stirring occasionally.  In a frying pan pour about 1" of cooking oil or lard.  Heat it to 375F (hot oil).  Meanwhile, stir into the gizzards and broth

1 cup cornstarch

Fry the gizzards until crispy, about 3 or 4 minutes and drain them on paper towels.  Enjoy!

Perfect Home Made French Fries

These are French Fries -- of course they are gluten free :)

I've tried so many different ways over the years to make perfect fries.  This recipe came about almost by accident, but it makes the best homemade fries I think I've ever had.  Best part, they are consistent and easy!

Perfect Home Made French Fries
Serves 4

Cut 8 medium sized Russet potatoes into strips 4 down and 4 across to make 16 - 1/4" to 1/2" wide by however long the potatoes are, about 3" to 5" long.

Put the potato strips (fries) into a 3 to 5 quart pot with a lid.

The pot needs to be fairly heavy -- don't use cheap aluminum for this job.  I have a pot that is coated in ceramic -- the type many folks use for camping that is either blue or black with little white speckles all over it -- that I use for all my deep frying.

Cover the potatoes with your favorite cooking oil or lard.  The oil needs to just cover the fries.  Cover the pot with the lid and cook them, undisturbed over medium-high heat, for about 20 minutes.

At that point, uncover the fries, and carefully stir them, bringing them up from the bottom with a spatula.  Cook, uncovered for another 15 minutes or until they are golden brown.  Drain them on paper towels, season them with sea salt and Adobo, if desired, and serve hot.

Cinnamon Apple Pork Chops

The smell of these cooking is so warm and inviting, and the taste is delicious!  Who'd've thought it was food for a "special diet?"  We served the gravy over gluten free pasta.  It could easily be served over rice, mashed sweet potatoes, etc.

Cinnamon Apple Pork Chops
Serves 6

In a Roaster Oven or in a large baking pan place

6 pork chops
1/2 cup water

Sprinkle the tops with

2 tablespoons apple cider vinegar
2 packets Truvia sweetener
Sea Salt
3/4 teaspoon cinnamon

Slice and place atop the chops

1 large sweet onion
2 medium sized apples
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Sea salt

Bake at 250F for about 2 hours.  Remove the chops and veggies to a serving dish.  Pour the cooking juices into a small pot.  Add enough chicken broth to the cooking juices to make the desired amount of gravy.  Thicken with cornstarch:  1 tablespoon cornstarch for each cup of broth.

Turkey Bean and Bacon Soup -- gluten free

This is a pretty straight-forward recipe, and it's a good use for some of that leftover turkey.  The reason I don't use ham in my soup is because, I can't find, (or afford!), ham that is simply smoked.  Otherwise, it probably has gluten in it.  Those "natural flavorings" are usually gluten in processed meat.  There are several bacon brands out there that are free of "natural flavorings," thankfully.  However, when I can't find a safe bacon, I can usually find a safe sausage to use in it's place.  My family loves it, especially with a side of Corny Cornbread.  Yum!

Turkey Bean and Bacon Soup
Makes about 12 servings

In a large soup pot, (approximately 5 quarts), soak over night*

2 pounds small white or navy beans
16 cups (one gallon) water

*Alternate method:  Put the beans into the water and bring them to a boil over high heat for 2 minutes.  Turn off the burner and allow the beans and water to rest for one hour.  Continue as described.

Pick off any beans that are floating, then drain off the water.

Add to the drained beans

1 large sweet onion, chopped
4 to 6 carrots, chopped
The tops and ends of 1 bunch of celery (about 2 cups, chopped)
1 tablespoon garlic
1 teaspoon dried basil
1 tablespoon dried parsley

Cover the beans and veggies with water or turkey broth, and simmer them for about 2 to 3 hours on medium-low heat.  Skim off any foam that appears on the surface and discard it.

About 45 minutes before serving, cook and cut into bite sized pieces

1 pound gluten-free bacon (or sausage)

Just before serving, add the bacon and

2 to 3 cups cut up cooked turkey

Season to taste with

Sea salt
Adobo
Lemon Pepper
This is a great make-ahead meal.  Eat part of it immediately, then save the rest for leftovers, or freeze it for meals at a later date.

Pecan Pie Bars -- Gluten, sugar and egg free

I made these about a year ago*, and they were sooooo good.  We took them to a volleyball game, and everyone with us gobbled them down.  No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!


*This is not the exact recipe I used at that time.  I just typed this out, so I can try it again soon.  I'll update (probably remove this note) after I do them again.


Pecan Pie Bars
Makes about 20 bars


In a large bowl with a pastry blender or with a fork, mix until crumbly


1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix 
1 teaspoon vanilla
1/2 teaspoon sea salt


Press the dough into the bottom of a 9"x13"x2" baking pan.  Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry.  Allow it to cool while mixing the remaining ingredients.


In another bowl combine


3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt


Mix the ingredients until they are combined.  Add and stir until they are combined


1 1/2 cup pecans (or walnuts)


Carefully pour the mixture over the baked crust.  Spread the gooey filling over the crust, arranging the nuts as necessary.  Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes.  It should be soft-set in the middle when it is done.  Cool it and cut it into bars when finished.  Enjoy!


Update 9-13-11:
I made these last night.  For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut.  I didn't have any butter so I used coconut oil.  I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid.  Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy.  Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet.  Later, I checked and they were set up.  I think next time I do this I'll add Knox to both the crust and the filling.  It is definitely yummy with the coconut!

Easy Gluten (Wheat) Free Hamburger "Buns" and the easiest way to cook burgers

Hi!

Here are a couple of  really easy ways to have burgers, that my kids and I like.   They certainly aren't buns in the traditional sense, but they do give ways to enclose a burger, pick it up and eat it.  There's just something about sticking a big, juicy burger in your face that just doesn't get it with a knife and a fork!

Let's start with my preferred method for cooking burgers.  If I have frozen patties, I like to use my grill, however the taste of a burger made with fresh beef is definitely preferable to frozen.  These burgers are tender, juicy and flavorful.

Basic Burgers
Serves 4

1 1/3 pound ground beef
Sea salt

Lemon pepper
Divide the meat into four equal portions.  On a baking sheet, flatten out the patties into the desired size -- adding approximately 1/2" all the way around to the size that is desired in the end.  If a 4" patty is wanted, then flatten the meat to 5".  Also, when making the patties, make the edges a bit thicker than the center of the patty.  This will keep the burgers from shrinking into balls when cooked.  Season as desired with sea salt and lemon pepper.  Bake the burgers for about 10 minutes at 400F, (or 15 to 18 minutes at 350F.)  They will not get all brown and crunchy like they do on the stove top.  Instead, they will just look a medium brown.  Test them with a meat thermometer and ensure they have reached 180F before serving.  Pour off the cooking fat and reserve for later use or discard as desired.



Wheat and Gluten Free Hamburger Buns

Below are two different methods for getting that burger into that mouth.  Yum!

Method 1:
Makes 1 serving

Cook 2 corn tortillas in about 1/2" cooking oil over medium heat until they are just getting crisp, about 4 minutes.  I like mine at the "medium" stage where they are still tender in the center, but crispy all around the edges.

Put a paper towel or sturdy napkin on a plate.  Place one of the tortillas onto the towel.  Then, load it up as any burger -- meat patty, pickles, lettuce, tomatoes, etc.  Finish it off with the other tortilla.  Wrap it up around the bottom with the paper towel, and enjoy a burger!

Method 2:
Makes 1 serving

I don't prefer this method because it just seems like too much lettuce to me.  However, that being said, it is a very viable option.

Wash, dry then place 2 large lettuce leaves on a plate.  Load on the burger and toppings.  Wrap up the burger with the lettuce and enjoy.

Quick Sweet Fiber Treat

Quick Sweet Fiber Treat
Serves 1
This recipe is a snack to take care of a servious SWEET craving with out doing yourself harm and giving the body plenty of good, healthful Omega 3 fats that the Western diet is usually lacking, and fiber, too.  It is suitable for allergy diets and free of soy, wheat, gluten, dairy, eggs and sugar.

In a small bowl combine

2 tablespoons nuts (walnuts, pecans, pistachios, cashews, etc.  I usually use walnuts)
1 tablespoon unsweetened shredded coconut
1 tablespoon roasted flax seed
1 to 2 tablespons minimally processed honey

Stir the ingredients together and eat with a spoon.  Enjoy!

Pumpkin Lentil Soup

Pumpkin Lentil Soup

I added turkey for more protein because it was my main dish. It can be omitted if the soup is desired as a side dish. It tastes a lot like potato soup -- bacon would be a great addition.  This is a gluten-free, egg-free, etc., recipe.

1 -16 ounce can pumpkin puree

1 cup red lentils (any will work, but cooking time will be longer)

1 medium onion, minced

2 cloves garlic, minced

1/2 teaspoon ginger

1/2 teaspoon marjoram

3/4 teaspoon lemon pepper

1 teaspoon salt

1/4 teaspoon cinnamon

1/8 teaspoon cloves

1 teaspoon seasoning salt

4 cups water

Optional ingredients:

1 cup chopped cooked turkey

3 strips bacon, cooked and chopped

Add the ingredients to a soup pot, bring to a boil, then cover and simmer for about 30 minutes, stirring occasionally. When the lentils have become softened and are ready to eat, add the optional ingredients, if desired. Makes four servings.

Prune Ketchup

Prune Ketchup

Great for tomato (nightshade) allergies. My son thinks it tastes like Bar-B-Que sauce.

1 cup dried pitted prunes

1 cup water

1/4 cup apple cider vinegar

1/2 cup minced onion

1/4 cup honey

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon dry mustard

1/4 teaspoon nutmeg

1/4 teaspoon cloves

Combine all of the ingredients in a small sauce pan and cook over medium heat until they are well thickened, about 20 minutes, stirring often. Store tightly covered in the refrigerator.

Applesauce Pancakes

Applesauce Pancakes

These are great because they don't have any wheat, milk or eggs. You can use whatever grains you to which you are not allergic. I expect you could use pureed banana, pear or pumpkin in place of the apple.

1 1/4 cups flour mix

1 tablespoon baking powder

1/4 teaspoon salt

3 tablespoons applesauce

1 cup water

Combine the dry ingredients in a large bowl. Add the applesauce and water and mix well. Allow to rest about 5 minutes before baking the pancakes on a large greased griddle. Serve hot. Makes about 12 - 4" pancakes.

Coconut Chocolate Pudding

Coconut Chocolate Pudding
This makes a yummy dessert that is wheat, gluten, dairy, egg, soy and sugar free.
Makes 8 servings


Melt
2 ounces unsweetened baking chocolate
2 tablespoons coconut oil
1 "brick" (or round) coconut palm sugar (from the Asian Market -- about 1/2 cup sweetness equivalent)


Add
2 teaspoons vanilla
3/4 teaspoon cinnamon
dash salt
6 packets Truvia sweetener


Stir in
1/2 of a 13.5 ounce can of coconut milk


In a cup, stir together
2 tablespoons tapioca flour in
4 tablespoons water


Add to the mixture in the pan.


Bring it all to a boil, then pour it into a small pan and chill it for at least 30 minutes.

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing

Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing


1 cup goat's milk yogurt*
1/2 tablespoon parsley flakes
1/2 teaspoon dill
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon lemon pepper
1 teaspoon chives
1/2 teaspoon onion powder
1/2 teaspoon Truvia sweetener 
1/2 teaspoon lemon juice


Blend all ingredients in a blender container until the spices are uniformly pulverized.  Refrigerate.


Note:  I cooked 1 tablespoon tapioca flour in 2 tablespoons water until it was thickened and clear then added it to the yogurt mixture.  It thickened, then lost binding.  I'll try it again sometime, but it works ok without it.   I might try it with unfavored gelatin to make it like a dip?  Or I might strain the yogurt to make it more like sour cream before using it.  I wanted to get this posted in case anyone out there is like me and desperate for a Non-dairy, non-egg, no mayonnaise Ranch Salad Dressing!


*I made my own, but it can be purchased at health food stores.

Pumpkin Coconut Milk Pudding -- gluten, dairy and sugar free

Pumpkin Coconut Milk Pudding

Makes 8 servings.

This is rather like pumpkin pie filling without the fuss of having to make a pie. Completely wheat, dairy, egg, soy and sugar free!

Combine

1-14 ounce can pumpkin

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1/8 teaspoon cloves

1/4 teaspoon salt

~45 drops liquid stevia extract

1 packet unflavored Knox gelatin

Bring to a boil in a small saucepan

1 13.5 ounce can coconut milk

1 teaspoon vanilla

Add the boiling milk to the pumpkin mixture and stir well.  Pour it into a pie pan and chill it until it is set.

Spinach Balls -- gluten, soy, dairy free

Spinach Balls

These were inspired by an Indian cooking recipe site.  I saw a recipe photo that looked so good, I had to try to do something like it!  They are rather like spinach dumplings.  This makes about 2 dozen appetizers.

4 cups fresh spinach (or about 1 14 ounce can of spinach, drained)

1/2 pound fresh mushrooms

1/2 medium onion

Process the veggies in a food processor until they are uniform.  

Add and process till combined:

1/2 teaspoon garlic granules

2 teaspoons sea salt

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

Pinch chipotle pepper powder (optional)

1 teaspoon lemon juice

Add and process until smooth:

3/4 cup brown rice flour

1/4 cup cornstarch

1 tablespoon water

Allow the batter to rest about 5 minutes.  Heat about 1" of oil in a pan until hot, then drop the balls by teaspoonfuls into the hot oil.  Cook them until they are browned.  Enjoy!

Gluten, Sugar, Egg, Dairy and Soy Free Lemon Squares

Lemon Squares

Makes 16.

Oh my!  These are good!  I didn't even feel like they were "special" at all.  They have no-eggs, no-dairy, no-soy, no-wheat and no-sugar -- Woo hoo!!  

Crust:

Combine

1/3 cup lard or coconut oil

6 packets Truvia

1/4 teaspoon salt

7/8 cup corn flour (or whatever flour you tolerate)

1/4 cup tapioca flour (or cornstarch)

Press the crust into an 8" square pan and bake it at 350F for about 15 minutes.

Filling:

Mix together

3/4 cup corn syrup (or other sticky liquid sweetener like agave or honey)

1/4 cup tapioca flour (or cornstarch)

1/4 teaspoon lemon peel

3 tablespoons lemon juice

2 tablespoons apple sauce

1/4 teaspoon baking powder

Carefully pour the filling over the crust.  Bake about 20 minutes or until a knife inserted off center comes out clean.  Optional:  Sprinkle top with one packet of Truvia.

Sugar Free and Gluten Free Sour Cream Chocolate Cake

Yes, it is sugar free, wheat (gluten) free, soy free, egg free.  It is not dairy free because we recently added dairy back into our diet.  However, if it is necessary to be dairy free, just add a teaspoon of vinegar to 1/2 cup goat or rice milk and substitute that for the sour cream in the recipe*.

Gluten Free Sour Cream Chocolate Cake

Preheat oven to 350F.  Grease an 8"x12" cake pan and set it aside.

In a bowl combine, then set aside

1 3/4 cups flour mix
1 packet Knox gelatin
1 teaspoon baking soda
1/2 teaspoon salt

Combine with an electric mixer in a large bowl until light

1/2 cup lard
1 3/4 cup dextrose or 1 1/2 cup Stevia in the Raw, measurable

Add, continuing to mix

1 teaspoon vanilla
2 tablespoons flax mixed with 1/3 cup warm water
3 squares (ounces) unsweetened chocolate, melted
1/2 cup sour cream*

Add the dry ingredients stirring by hand, then add

1 cup water

Bake approximately 25 minutes or until a knife inserted off center comes out clean.  The cake can be frosted or sprinkled with sweetener, as desired.  Makes about 16 servings.

Gluten Free Pumpkin or Apple Spice Donut Holes

Not only are these gluten free, but they are, also, dairy free, egg free, soy free...  but they are really yummy!  My non-"free" friends love them.

Gluten Free Pumpkin or Apple Spice Donut Holes

Combine the following ingredients in a large mixing bowl

3 1/2 cups flour mix
1 tablespoon + 1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup Stevia in the Raw, measurable or 2/3 cup fructose

Work into the dry ingredients with a fork or pastry blender
3 tablespoons lard

Combine in a small bowl
3 tablespoons ground flax mixed with 6 tablespoons warm water
1 teaspoon vanilla
1/3 cup goat's milk (or rice milk) plus 1 teaspoon vinegar
1 cup pumpkin puree or applesauce

Add the wet ingredients to the dry ingredients and stir till just combined.  Allow the dough to rest at least 5 minutes, preferably allow it to rest 30 minutes refrigerated.

Heat the

Oil for frying

to 365F or drop a bit of corn tortilla into the oil.  If it doesn't respond by bubbling and sizzling, then the oil isn't ready yet.  When the oil is ready, drop the dough by 1/8 cup balls (2 tablespoons) into the batter.  They can be made smaller, but not any larger or the centers will not be cooked through.  Fry each batch until they are golden brown, about 5 minutes.  Check the centers with a poker to make sure the donuts are done.  Drain them on paper towels.

Roll the donut holes in

1 cup fructose (or dextrose)
1 tablespoon plus 1 teaspoon cinnamon
2 teaspoons nutmeg

If there is a helper available, it is really nice to have them dipping the donuts in the cinnamon/nutmeg/sweetener mixture after the donuts have rested a couple of minutes on the paper towels.  It makes the process much more streamlined.  (This is fun to do with older children!)

These are best served warm just after they've been "frosted!"  Makes about 36 donut holes.